May 26, 2010

Curried Tofu over Spicy Peanut Noodles

Yum! Fresh Thai food for dinner with no delivery man in sight. Curried tofu is pan-seared with a mix of fresh and crispy vegetables, then tossed with whole wheat linguine in homemade spicy peanut sauce. Topped with crunchy roasted peanuts, it's a meal that's both hearty and healthy... and completely addicting.

Curried Tofu over Spicy Peanut Noodles: (serves 2)
1/2 lb. extra firm tofu, drained, pressed, and cut into 1" cubes
2 T. yellow curry powder
2 cups assorted fresh vegetables. Here, I used:
  • Yellow & red bell pepper
  • Green beans 
  • Sugar snap peas
  • Carrots
  • Broccoli florets
1 T. olive oil
1/2 box whole wheat linguine pasta
1 recipe of Thai peanut sauce
1/8 cup roasted peanuts, coarsely chopped
salt & pepper to taste

For the tofu, preheat the olive oil in a medium sized pan over medium-high heat. Pour the curry powder onto a cutting board, then press each side of the tofu into the powder to season. Place the curried tofu cubes down in the hot pan, and allow to cook on each side, turning only once each side has become lightly golden and crispy. Then, add your vegetables and allow to cook until heated through but still lightly crispy.

Meanwhile, fill a large pot halfway with tap water and salt generously. Bring to a boil, then add the linguine. Cook the pasta until al dente, then reserve 1/2 cup of the pasta water before draining. Add the drained pasta back into the pot and pour the peanut sauce over it, tossing to coat well. Add the reserved pasta water in small amounts to thin out the sauce.

Add the tofu and vegetables to the pot with the linguine, and toss well. Salt & pepper to taste. Portion out into two bowls, then top with the chopped peanuts.

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